Black Bean-Sweet Potato Burritos

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Black Bean and Sweet Potato Burritos cropped

These plump and savory burritos are popular with all our customers – vegan and non-vegan, alike. Try them with Guacamole or a zesty Avocado Salsa. And if you’re not vegan, pass some grated cheese or sour cream, as well.

We use 10-inch tortillas for these burritos, but if they’re not available, or if you prefer smaller ones, that’s fine, you’ll just get more burritos. The filling can be made a day or two in advance. Yields 6 to 7 cups of filling

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Cook time: 
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Serves: 6
  • 6 cups peeled and cubed sweet potatoes (about 2½ pounds)
  • 2 cups chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 fresh hot pepper, minced (for a milder “hot”, seeded first)
  • 1 teaspoon salt
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon ground cumin seeds
  • 1 tablespoon ground coriander seeds
  • 2 15-ounce cans of black beans, drained (3 cups)
  • 1 tablespoon lemon juice
  • ½ cup chopped cilantro
  • salt to taste
  • 6 10-inch flour tortillas
  1. In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover.
  2. Simmer until tender, about 15 minutes.
  3. Drain and mash. Set aside.
  4. While the sweet potatoes are cooking, in a covered saucepan on low heat, cook the onions, garlic, hot peppers, and salt in the oil until the onions are soft, about 10 minutes.
  5. When the onions have softened, stir in the cumin and coriander and cook for another minute or two.
  6. Preheat the oven to 350°. Oil a large baking pan or sheet.
  7. Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans.
  8. Stir in the lemon juice and cilantro; add salt to taste.
  9. Place about a 1 cup of filling on the bottom half of each tortilla and roll up.
  10. Lightly brush the tops of the burritos with oil and cover with foil.
  11. Bake for 25 to 30 minutes, until hot.
  12. The sides can be left open, or the sides can be folded over as you roll to form a tidy package.
  13. Arrange seam side down in the baking pan.
Try these Variations: Add a diced bell pepper to the onions as they cook. Replace the fresh hot pepper with ¼ teaspoon cayenne or ½ teaspoon red pepper flakes. For a smoky flavor, use a minced canned chipotle pepper with a spoonful of adobo sauce. Stir a cup of corn kernels into the filling. Use corn tortillas instead of flour for a gluten-free alternative.